3^rd World Congress on Advances in Food Science, Processing and Technology May 13-14, 2019 | Tokyo, Japan.

Dr.Ozlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Dept. of Food Engineering 2001. She is currently working as Associate Professor Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. TokuÅŸoÄŸlu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting a professor at the School of Food Science, Washington State University, Pullman, Washington, USA during April-May 2010. She has published many papers in peer-reviewed journals and serving as an editorial board member of selected journals. TokuÅŸoÄŸlu published the scientific edited three international books entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality with Novel Food Processing by CRC Press, TAYLOR & FRANCIS,USA Publisher,as third book Food By-Product Based Functional Food Powders by CRC Press,too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology , Special Fruit Olive: Chemistry, Quality and Technology and third one as Frying Oils Science and Technology. She is Associate Editor of WILEY Journal of Food Processing and Preservation. She organized and/or administered as Conference Chair and Group Chair of Food and Nutrition at many conferences and Congress in different continental countries as majorly in the USA, Canada, Europe and the Asia Pacific in CONFERENCESERIES LLC, USA &UK.

Food Science and Nutrition, Food Engineering, Novel Food Processing

Yuanlong Pan completed his BVM from Gansu Agricultural University, P.R. China. Dr Pan received his PhD in Animal Nutrition from Virginia Tech, USA and PhD in Human Nutrition from UNC-Greensboro, USA. Dr. Pan conducted research in the area of menopause and cognition at Wake Forest University School of Medicine from 1996 to 2000. In 2000, Dr. Pan joined Nestle Purina Research. He has published more than 18 papers, filed 41 patent applications and obtained 10 patents. Recently Dr. Pan won the Academy of Science-St Louis 2016 George Engelmann Interdisciplinary Award for his outstanding achievement in science through collaboration.

Nutrition Industry Network, Evidence-Based Nutrition.

Luis Gonzalez Vaque, professor at the Universidad de Girona (Spain), “Pablo de Olavide” de Sevilla (ídem), San Antonio de Murcia (ídem), de Castilla-La Mancha (ídem) and of the CEI International Affairs - Universitat de Barcelona - Universitat Autònoma de Barcelona (Master en Diplomàcia i Funciò Pública Internacional). He is also lecturer at the Università degli Studi di Ferrara and the Università degli Studi del Piemonte Orientale Amedeo Avogadro (Italia). Mr.González Vaqué is at the present time Director of Food and Agrarian Policies of the “Fundació Triptolemos” (Barcelona) and member of the “Grupo de Reflexión ‘El futuro de la Unión Europea’” (Instituto Universitario de Estudios Europeos, Madrid) and of the Food Research Collaboration (UK).

European Law, Food Law, Food Labelling, Gluten-free Trademarks, Agricultural Law, Economics of food security, Create healthy gluten free foods, Trade Law, European Court of Justice Food Sovereignty, Food Policy, Food Studies ,Sustainable Food Systems, Local food, Food ways (Anthropology)Food ethics, Risk regulation,Ethical Consumption, Risk Governance, Food Politics, Anthropology Of Consumption, Sociology of Food and Eating, Sociology of consumption, Food Safety Sustainable Production and ConsumptionFood and NutritionIntellectual Property LawConsumption StudiesEuropean Union Animal Welfare Consumer Protection (Law)European Union Law,Consumer protection law,Consumer Protection, Food Security European Politics, Contract law and Consumer Protection Application of EU Law at ECJFood Analysis & Quality ControlEuropean integrationFood WasteAdvertising and Branding Cloning Aliment, geographical Indications,Biotecnologia TRIPs Waste Management Biotechnology, EU Law, Agriculture Food and Nutrition, Food waste prevention

Claudio Gallottini is a Doctor of Veterinary Medicine and Veterinary Science and three specializations in Inspection of Food of Animal Origin, Animal Health and Animal Productions and in Animal Breeding at University of Perugia. He works with ITA Corporation, a North American consulting company based in Miami (Florida) and Vancouver (British Columbia) providing constant support to Importers of food products from abroad by promoting and providing auditing and training programs.

Food Inspection, Food Safty.

Dr Suphachai Nuanualsuwan has completed his Doctor of Veterinary Medicine from Chulalongkorn University. He has pursued his Master of Preventive Veterinary Medicine and PhD in Doctor of Philosophy in Food Science and Technology from the University of California, USA. He is working as a Lecturer of Microbial Food Safety and Quantitative Risk Assessment at the Faculty of Veterinary Science, Chulalongkon Univesity, Bangkok, Thailand.

Food Science and Technology

Remina S Sabado has completed her MS degree from the University of Santo Tomas. She is a Licensed Chemist. Her Bachelor’s degree is in Chemistry and Graduated from the University of Santo Tomas. She is currently working at the Department of Science and Technology-National Capital Region Office as a Senior Science Research Specialist at the Food Innovation Facility housed at the University of the Philippines Diliman.

Food Science, Food Innovation.

Dr.Yasin Özdemir has been a researcher from 2007 to present in the Department of Food Technologies, Ataturk Central Horticultural Research Institute Yalova/Turkey. He was also an auditor of 'Food Safety and Standards’ between 2004−2007 in the Yalova Agriculture Ministry Office. He has 1.st National Olive Oscar Award for his innovative olive technology research project at 2015 and 3 times worthy to be exhibition awards (2015/2016/2017) at International Food R&D Project Market.

His research program involves: eco-friendly food technology, table olive technology, new fruit and vegetable selection works for the final step of a breeding project, new food technologies, olive oil, food safety, functional foods and probiotic foods.

Thakiuku Richard Mutegi has completed his Bachelor degree in Food Science from University of Eldoret, Kenya. He has 2 years working experience as a Food Scientist under the Ministry of Agriculture, Kenya. He is pursuing his Master’s degree in Food Safety and Quality Management at Khon Kaen University faculty of Technology.

Food Safety and Quality Management

Graham Bonwick qualified with a BSc in Applied Biology and a PhD in Ecotoxicology (University of Salford). He is an applied scientist with expertise in the areas of environmental quality and food safety. His aim is to contribute to sustainability, food safety, quality and security and he has over 25 years research and teaching experience. In 2000 he was appointed Senior Lecturer in Biological and Biomedical Sciences in the Department of Biological Sciences at the University of Chester and Professor in 2006. He established the Centre for Science Communication (2003), the Environmental Quality & Food Safety Research Group (2006) and the Food Nanotechnology Research Group (2010). In 2012 he became the Innovation Development Director of the ERDF funded NowFOOD project and Director of the Institute of Food Science and Innovation at the University of Chester in 2014. In 2017 he joined Fera Science Ltd as Lead Scientist and Newcastle University as part of the Institute for Agri-Food Research & Innovation joint venture. His focus is food innovation and packaging technology and is developing training for industry. Within the University he has worked to create a multi-disciplinary packaging research group and helped establish the FuturePack meeting series. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Sciences.

Bionanotechnologies for food safety, quality, security and supply chain integrity (fraud and terrorism control). Food Innovation and Packaging Technology.